Raspberry Lemon Pavlova Recipe

Raspberry Lemon Pavlova Recipe photo by Taste of Home

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As Denise Nyland of Panama City, Florida says, “This makes a very light and fresh dessert.” This lovely dessert features a hard-baked meringue shell topped with lemon curd, lighter whipped topping and fresh berries for a pretty presentation. Enjoy!

This recipe is:

Healthy

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Raspberry Lemon Pavlova Recipe

Prep: 40 min. Bake: 55 min. + standing

Yield: 10 Servings

20 55 75

Ingredients

4 egg whites
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup sugar
TOPPING:
3/4 cup lemon curd
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1-1/2 cups fresh raspberries

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.
Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours.
Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries. Yield: 10 servings.

Nutritional Facts 1 slice equals 229 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 40 mg sodium, 44 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Raspberry Lemon Pavlova in Light & Tasty April/May 2007, p66